Butter and Herb New Potatoes.

New potatoes are those little guys you see in spring and summer. They’re not fully grown when they’re harvested, hence the “new.” At a farmer’s market on Saturday morning, I found a whole big basket full of baby marbled potatoes, so I took a few home to cook for dinner. A word to the wise about this recipe: the whole time the potatoes and shallots were browning, I was cursing myself for having no bacon in the house. If you’re lucky enough to have it on hand, USE IT! And don’t you dare feel any food guilt afterward: potatoes, shallots, bacon, butter–that’s the price you pay for authentic French flavor. Just enjoy it.

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About Me

Kelly in the Kitchen

I’m Kelly, Chicago-based home cook & amateur recipe developer. I cook & bake like it’s my job (it’s not), and I collect all my best recipes here on Kelly in the Kitchen. I believe in the age-old eating philosophy of “everything in moderation, including moderation,” so I cook a bit of everything: lower-sugar & lower-carbohydrate stuff, gluten-free, paleo, vegan or vegetarian dishes, guilty pleasures and sweet indulgences.